Jerusalem Artichoke and Celery Soup

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Jerusalem artichokes don't have a very long season so snap them up quickly if you see them to make this wonderful soup. Although delicious, they do have certain properties and can have what is described as a “potent wind-producing effect”, nevertheless they are very good for you.


Preparation Time: 5 minutes
Cooking Time: 20 minutes
Serves: 4


  1. Peel and chop the shallot or onion, garlic and jerusalem artichoke. Chop the celery. the ingredients
  2. In a pan, place the oil and butter and over a medium heat and melt them together. When the butter is bubbling, add the shallot and cook it gently for about 5 minutes until it is very soft but with no colour. softening the onions
  3. Add the celery, garlic and jerusalem artichoke to the pan and cook them for another 5 minutes to soften them. Season with salt & pepper. cooking the celery
  4. Pour in the stock and simmer it for 10 minutes until the jerusalem artichokes are soft and cooked. adding the stock
  5. Ladle some of the contents of the pan into a liquidizer, until the liquidizer is ¼ full and then blend it for about a minute.
  6. Pour the contents of the liquidizer through a sieve into another clean pan and then refill the liquidizer to ¼. (Filling a liquidizer with too much hot liquid can cause the liquid to explode out of the top in a spectacular fashion, regardless of the strength of your liquidizers lid. It is best to err on the side of caution and do several small batches, rather than cover yourself and your kitchen with boiling hot soup.) blending the soup
  7. When all of the soup has been blended, reheat the soup over a gentle heat (try not to boil it) and serve. the finished Jerusalem Artichoke and Celery Soup
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Useful Information

Can it be frozen? Yes.
Can it be prepared in advance? Yes, it can be finished up to 3 days in advance.
Will leftovers be nice? Yes, for up to 3 days.

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